Sunday, October 17, 2010

Sesame Cookies with Maple-Tahini Icing

Starring the sesame seed!  If you don't like sesame seeds, do not make this cookie.  Check out the ratio of sesame seeds to dough (at right)!

And, who knew you could make frosting out of nothing but maple syrup and tahini? 

Regarding icing, you do need to time things right: if you make the icing too far in advance, it might harden (though mine never really did); if you start making it too soon, you'll have to wait til your cookies have cooled enough.

These weren't my favorite cookies ever, but they were still pretty nice.  The sesame seeds give a really neat texture to the cookie, but I think I'd like it even better if it were less cakey and more shortbready; perhaps I'll use earth balance next time instead of oil.  And, tahini is a pretty strong flavor in the icing--it's almost slightly sour.  Anyway, these cookies were lovely with an afternoon coffee yesterday, when it was wet and gloomy.  Which is still is today.  Which means...there are more cookie posts on their way...

Sesame Cookies with Maple-Tahini Icing

Sesame Cookies
1/2 c sesame seeds, toasted
1/2 c sugar
1/4 c canola oil
1/4 c nondairy milk
1 tsp vanilla
1/2 c white all-purpose flour
1/2 c whole wheat flour
1/4 tsp sea salt
1/2 tsp baking powder
1. Preheat oven to 325* and line a large baking sheet with parchment paper (it can do double duty when you get to frosting later).  Toast the sesame seeds (I used a toaster oven), and set them aside to cool
2. Combine the sugar and oil in a large bowl, then add milk and vanilla.  Mix well
3. In a second bowl, combine the flours, salt, and baking powder.  Mix well.
4. Add the contents of the dry bowl to the other bowl, and mix.  Then, stir in the sesame seeds.
5. Form the dough into small balls and place on the baking sheet.  Flatten them with the bottom of a wet glass  or with your fingertips.
6. Bake for 20-25 minutes, or until bottoms are lightly browned (mine weren't super-thin, and I used an insulated sheet, so they took almost 30 minutes)
7. After allowing the cookies to rest on the baking sheet a few minutes, transfer to a rack and cool before frosting with Maple-Tahini Icing (recipe follows).  You can slide the used parchment paper under the cooling rack in preparation for the frosting to come.  Makes about 18 cookies.


Maple-Tahini Icing

1/4 c maple syrup
3 TB tahini
1/2 tsp vanilla
pinch salt

1. Place the maple syrup in a small saucepan; cook over low heat for about 3 minutes.  Then, turn off heat and mix in the tahini, vanilla, and salt.  Mix vigorously until it's very smooth.
2. Spread some icing on each cooled cookie. Frosts about 18 cookies.

1 comment:

Andrea said...

Hi Julia, thanks for trying my cookies! They are meant to be pressed flat so they will bake up crispy and toasty rather than cakey. If your icing was too bitter, you may have added too much tahini. It has to be measured in level tablespoons so as not to overpower the maple syrup.